The salmon is called not without reason royal fish – it is famous for meat tasty, juicy and rich with minerals. And in it a large amount of nonsaturated fatty acids which often aren't enough for an organism. She doesn't demand sets of additional ingredients and special cunnings prepare her separate pleasure – therefore it is quite difficult to spoil it. The simplest and useful option is to bake a salmon in an oven.
It is required to you
- - salmon;
- - lemon;
- - cream;
- - onions and tomatoes;
- - salt, black pepper;
- - fennel;
- - rosemary;
- - lavash;
- - white wine.
Instruction
1. in to ovenIt is possible to bake a salmon of in various ways: entirely, steaks, small pieces, in a foil, just on a baking sheet, etc. At the correct technology it anyway will turn out tasty and gentle, and still will keep useful substances. The only rule is not to overdo it in an oven, otherwise meat can become dryish. If you train her in the form of steaks, there is enough 20 minutes at a temperature from 180 to 200 wasps, and time of roasting of the whole big fish depends on her size and can vary from 50 to 80 minutes. It is better to cut a large salmon nevertheless with pieces – then they for certain will prepare and will become impregnated with marinade.
2. Wash out fish in cold water. Cut steaks from a salmon, trying to get a knife blade between vertebras of her spine. Thickness of a piece shouldn't be less than 2 cm. Small cut onions, chop fennel, you prisolit slightly and mix them. Shake onions hands that it became softer and I emitted juice. Thinly cut the remained lemon half circles. Warm an oven to 200 wasps. Inwrap each piece in a foil, having powdered with onions mix with fennel and having put atop lemon circles. Try to inwrap edges of sheets of a foil more densely. Lay a salmon on a baking tray and put in the warmed oven for 20 minutes. Switch off an oven and in five minutes get fish, pull out it from a foil and accurately shift to plates.
3. To bake a salmon entirely, choose a carcass of the small size. If necessary clean it, gut and remove gills, then properly wash a baking plate with flowing water and dry a fabric napkin. Rub a carcass from within and outside I will merge, a black pepper and other favourite spices and herbs. From the last rosemary, a thyme, fennel best of all will approach a salmon, it is possible to combine with this small fish and ginger, but it shouldn't be too much. Make deep cross cuts from one side of fish and insert into them lemon circles – it not only will improve taste of a ready-to-eat meal, but also will make appearance of fish more attractive.
4. While the salmon is pickled, cut thin circles onions and tomatoes, put them layers in a paunch of fish, having added also couple of branches of rosemary or a melissa for aroma. 20 minutes later shift a carcass to the baking tray laid by a foil, squeeze out juice of a half of a lemon on a salmon, inwrap a foil and put to be baked in the oven warmed up to 200 wasps approximately for 35 minutes. Then open a foil that fish was reddened, and prepare 10 more minutes. Lay out a ready salmon on the dish decorated with lettuce leaves and give to a table with lemon segments.
5. Not less tasty this small fish turns out also in cream. For preparation it is better to use steaks – pepper and salt them to taste, sprinkle lemon juice and fry strong fire on several minutes from each party that the crust was only taken. It is possible to use for this purpose a little olive oil. While fish prepares, in a stewpan on a desi brown the cut leek a little, add a flour tablespoon, and in a couple of minutes – a glass of cream. You extinguish on slow fire of 5 minutes, constantly stirring slowly. If sauce turns out ropish, dilute with a little hot water. A salmon put in a fire-resistant dish with rather high boards, fill in with sauce and put in the oven warmed up to 180 wasps for 15 minutes. Strew a ready-to-eat meal with fresh fennel and give to a table with boiled rice or potatoes.
6. Not to worry into the account of a garnish and at the same time to receive a useful dish, bake pieces of a salmon together with a gentle asparagus – there will be a light and tasty dinner. At first pickle fish in salt, spices and dry white wine – on one steak couple of tablespoons suffice. Sustain a salmon in marinade about 15 minutes. Meanwhile wash a green asparagus, cut off more rough ends, and shift the rest to sheets of a foil and sprinkle olive oil. When fish is ready, lay pieces over an asparagus, water with juice of a lemon and carefully inwrap a foil that the juice which is formed in preparation time didn't flow. Bake a salmon of 25 minutes at a temperature of 200 wasps. Give to a table with a lemon and white wine.
7. The salmon can be prepared also on Asian manners. For this purpose crush in a mortar couples of garlic gloves, a small bunch of cilantro, a branch of a lemongrass, 2 cm of a root of ginger and chili pepper which are missed through a press. Rub fish with such mix, salt a little, put in deep ware and fill in also 150 ml of a soy-bean sauce. 20 minutes later get, shift in fire-resistant ware, sauce from the olive oil and honey mixed in equal parts. You will expose an oven on a grill and prepare a salmon about 20 minutes.
8. Use a lavash instead of a foil – the salmon will turn out not less juicy, and a lavash – the crackling and impregnated juice. When fish is pickled, put her on the lavash oiled by vegetable add any vegetables to taste: tomatoes, carrots, onions, paprika. Then accurately inwrap a lavash, shift it to a baking tray which oil too, and bake in the usual way. The lavash can also be greased from above with a small amount of sour cream.
9. Bake fillet of a salmon in pots. Fry onions and carrots on a desi, put in pots, add to them the sliced potatoes, salt, pepper and pour in a little water. Cover with covers and send to the oven warmed up to 180 wasps for 20 minutes. Meanwhile cut fillet of a salmon on pieces of the small size, pepper, salt and sprinkle lemon juice. Add to pots, pour in 100 ml of milk, again send to an oven for 20 minutes. Serve a ready-to-eat meal directly in pots, having decorated with fennel.